Bring a grill or grill pan up to heat over medium.
In a small bowl whisk together the zest and juice from 1 lime, crema and sriracha until combined. Set aside until needed.
Add the corn to the grill and cook for 10-12 minutes on a grill with the lid closed or 12-15 minutes on a grill pan. Rotate every few minutes so all sides are charred. Remove.
Carefully oil the grates to prevent the cheese from sticking. Add the slices and grill 1-2 minutes per side or until you see grill marks. Remove.
Lastly add the tortillas to the grill, cook 1-2 minutes per side or until charred.
Cut the remaining 2 limes into wedges. Cut the corn off of the slightly cooled cobs.
To assemble, add 2 tortillas to a plate and top with each with some corn, 1 slice of halloumi, 2-3 slices avocado, some radishes, a sprinkle of green onion and cilantro. Finish with a drizzle of sauce and serve with lime wedges.
Recipe Courtesy of Megan Mitchell
Developed for Food Network Kitchen
©2020 Megan Mitchell